Please don’t think I forgot about you. I haven’t. I swear!
February has been a chaotic month. It’s the month I decided to finally buckle down and give myself a deadline, so that this hypothetical paper that’s been hanging over my head would finally become un-hypothetical. Which, really, is all part of a grander scheme to make a hypothetical degree become un-hypothetical.
It’s also the month where I’m starting to teach again, at a small, lovely little lab section at a local university. For some reason, this has led to all these thoughts about what to do after graduation filling my head, most of which involve, you guess it, teaching. So when I’m not working on this paper, I’ve been excitedly researching teacher-y things I can do and daydreaming of life post-hypothetical-degree.
All that is to say that once this paper gets out of my hands (and into my boss’ hands), I’ll breathe a sigh of relief and be able to look more alive over here.
In the meantime, I’ll be relying on simple, quick, and tasty recipes like this one. Well, that and leaving Nathan to work his magic in the kitchen. Just this week, he’s been filling the fridge with Heidi’s coconut red lentil soup with farro, Ursula’s Shrimp Romesco, and a whole mess of soy-glazed eggplants and mushrooms for snacking/sandwich-making.
I know. I’m one lucky girl.
Adapted from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Naomi Duguid and Jeffrey Alford.